GREEK RECIPES: STUFFED ZUCCHINI

STUFFED ZUCCHINI AND MEAT RICE MEATBALLS IN AN EGG LEMON SAUCE

by.George Portokalakis

HOME COOKING STEP BY STEP

A classic delicacy made basically with meatballs (youvarlakia), rice and few zucchini. It’s really simple, and it’s simplicity of preparation and presentation, is actually what the Greek cooking is.

Giouvarlakia are meatballs made with rice in the mixture cooked in water or stock and served (traditionally) in egg-lemon soup (Avgolemono).

Delicious! This dish really is good.

For the stuffed zucchini:

I use the long green zucchini / courgettes.

You start by slicing the tops off, to make little lids.

To get the insides out I suggest a knife (smallish, you want good control).

Start scooping leaving a wall around the bottom and sides of the zucchini.

You want them to be sturdy enough to hold, but you also want room for a decent amount of filling.

This way you can sort of feel how close you’re getting to the sides.

When you’re using regular, long zucchini like the ones I use, the knife is the best choice.

The total cooking time is about 30-40 minutes.

Result?

Gorgeous. Really tasty.

For the filling:

500 g minced meat (pork/beef/chicken/lamb) (18 ounces)

1 large onion grated

1 egg

½ cup medium grain rice (not boiled)

½ cup
 flat-leaf parsley, finely chopped

5 zucchinis

1 tbsp 
salt 

1 tsp
 pepper

1 lemon, juiced

 

For the egg lemon sauce

2 Eggs

Juice of 2 lemons

1 tsp flour

HOW TO DO IT:

Place grated onion,

egg,

salt,

pepper,

rice,

parsley,

minced meat, 

 in a large bowl.

Knead mixture until smooth.

Using damp hands, form mixture into approximately 30 meatballs and 5 zucchini.

Drop the zucchinis

and the balls carefully in the pot of boiling water.

Reduce heat to a simmer and cook, covered, for 40 minutes or until meatballs are cooked through and the soup seams creamy enough.

Remove pan from heat.

In another boll put the 2 eggs, the juice of the lemon and mix it. Add the flour and keep mixing.  

Slowly add a ladle of the hot stock and mix until combined. 

Repeat this step another 4-5 times. Stir egg and lemon mixture back into saucepan of remaining soup. We do that because we don’t want to put straight the eggs into the hot mix. It might be cooked immediately and be like an omelette.

When the mixture with the eggs and the soup is in a normal temperature, we pour it back into the pot.

Take out a couple of veggies and meatballs , spoon some sauce over them .

Serve the giouvarlakia and zucchinis hot in warmed soup bowl with some meatballs and enjoy with fresh bread.

ENJOY!

Questions? Feel free to contact: info@portoclub.gr